Espresso Balsamic and Olive Oil Irish Shepherds Pie
3 lbs. potatoes
1 lb. ground lamb or ground beef
1/4 cup milk
1 large onion, chopped
2 leeks trimmed to white parts only and chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
1 Tbsp. of each: tomato ketchup, steak sauce,
3 cloves garlic, crushed
1/4 cup Coronado Taste of Oils Olive Oil
1 tsp. fresh thyme leaves
1 1/4 cups beef or vegetable stock
salt and pepper to taste
1/4 cup Coronado Taste of Oils Espresso Balsamic
1 Tbsp. Dijon mustard
3 Tbsps. Of mature cheddar cheese, grated
Preheat oven to 350^ F.
Peel and quarter the potatoes and add to large saucepan of cold water.
Bring to boil and cook for 20 minutes or until softened.
Meanwhile heat the olive oil in a large frying pan and add the onion, celery and carrot.
Sauté for 5 minutes. Add the garlic, reduce heat and sauté for 5 more minutes.
Brown the ground lamb or beef in a separate pan over medium-high heat.
Once browned, transfer to vegetables and add the stock, tomato ketchup, steak sauce, Worcestershire sauce and fresh thyme.
Stir and add Coronado Taste of Oils Espresso Balsamic.
Allow to simmer for 10 minutes.
Season with salt and pepper.
Spoon the meat mixture into 12 x 8 Pyrex dish and set aside.
Mash the cooked potatoes with the milk until smooth and creamy.
Blend in the Tbsp. Dijon Mustard and spoon the mashed potato on top of the meat mixture.
Spread the finely chopped leeks on top of the potato and follow that with the grated cheese.
Bake for 45-55 minutes until golden brown and bubbling.